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Mussels "A How-To Guide"

In this Mussels "A How-To Guide" video you get to know everything about eating Mussels. Mussels are inexpensive and highly nutritious, 1 kg costs less than a fast food dish. However, it is important to have complete knowledge of checking whether the mussels are safe to eat or not. Watch Mussels "A How-To Guide" and learn how to prepare, check and cook mussels in two delicious ways.

Ingredients

For mussels with cider & rosemary

Mussels

1 Kilogram, prepared and checked live

Garlic

1 Clove (5 gm), chopped

Fresh rosemary sprigs

3

Half fat creme fraiche

3 Tablespoon

For mussels en papilotte

Sesame oil

1 Teaspoon (Splash Of)

Mussels

1 Kilogram (Prepared And Checked Live)

Shallot

1 , finely chopped

Butter

30 Gram

Chopped garlic

1 Clove (5 gm)

Rosemary

3 (Use Fresh)

Dry cider

150 Milliliter

Creme fraiche

3 Tablespoon (Half Fat)

Freshly ground black pepper

To Taste (Use Fresh)

Prepared mussels

1 Cup (16 tbs)

Chopped red chili

1 Tablespoon

Chopped ginger

1 Teaspoon

Soy sauce

1 Tablespoon

Lime wedges

2

Directions

1. Soften shallots and garlic in butter for 3-4 minutes.
2. Add cider and bring it to boil. Add rosemary and pepper. Boil until the liquid is reduced a little bit.
3. Add the prepared mussels. Replace the lid and cook on high heat for 3-4 minutes until the mussels are opened up.
4. Remove the lid from the pan and look for any mussels that are tightly closed. Discard them as they are not safe for eating.
5. With a slotted spoon take out the mussels from the pan and place in a bowl.
6. You can see a lot of liquid in the pan. Bring that to boil and add your cream fraiche, whisk them and taste it for seasoning.
7. Add this to the mussels and serve.

MUSSELS EN PAPILOTTE
1. Fold a papilotte paper and cut in a circular shape from the open edge.
2. Keep a handful of mussels inside the paper.
3. Add chopped ginger, chopped chili, splash of soy sauce and sesame oil, and a squeeze of lemon wedge.
4. Press and fold the sides of the paper in continuous movements to seal the mussels.
5. Place it in a very hot oven for just a few minutes. You can actually see the mussels opened up through the paper.
6. Tear open the paper and serve with bread.